“Wine to me is passion. It’s family and friends. It’s warmth of heart and generosity of spirit. Wine is art. It’s culture. It’s the essence of civilization and the art of living.”
-Robert Mondavi
I love a good Groupon. Way back in November, I came across a deal for a wine class at the Cellar Rat – a wine, spirits and beer merchant in the Crossroads. We bought the package for four and signed up for the Wine Essentials 1 class with the Pfautschs, a great couple we knew would love the class as much as we would. The spots filled up quickly, so we waited patiently until last weekend when it was finally time to turn in our Groupon and be winos for the night.
The Pfautschs and the Schnefkes – those are some intense last names.
The group was about 12 strong, and our teacher was a gentleman who had a true passion for wine, was very knowledgable and injected some nice bits of humor throughout the evening to keep the convo lively (including a marijuana reference – it was 4/20 when we took the class – with regard to the “grassy notes” we were picking up in the Sauvignon Blanc).
We started with 3 whites, moved onto 4 reds and even got to pair the reds with some cheeses at the end. I’m more of a red fan myself, but I enjoy venturing into some whites every so often to keep my palate on its toes. We tried the Lesse Fitch Sauvignon Blanc, Happy Camper Chardonnay and White Knight Riesling. I enjoyed the first two and just about spit out the last one. The Sauvignon Blanc had some nice kiwi, apple and the aforementioned grassy notes and a sharp but not too sharp acidity. The Chardonnay was more earthy and buttery with some floral and even wheat notes. It was not as acidic and had a shorter finish. The last one was not my fave, though it had some fans in the class. It was just far too sweet for me, which is how I feel about Rieslings in general. Even though you can find some that are bone dry or more in the middle.
Some interesting things I learned about whites:
- Grapes grown in a cooler climate will lead to a wine that is lighter in color.
- A cooler climate also leads to a more acidic wine.
- Acidity is what gives white wine its structure.
- Buttery notes come from malolactic fermentation, a process that lowers the acidity of the wine and “softens” it.
- White wines get darker in color as they age.
- You should enjoy whites in the 50 degree range.
- Hold the glass at a 45 degree angle against a white background – look for the color to be clear not cloudy and bright instead of dull. A brown tinge should be a red flag not to drink it.
After a quick break, we moved on to the reds:
From L to R: Block Nine Pinot Noir, Pennywise Merlot, Silver Ridge Cabernet Sauvignon, Yalumba Shiraz/Viognier
The Pinot Noir is what I would call an easy-drinking wine. It was lighter-bodied, smooth and silky – just as a Pinot Noir should be. The Merlot was lighter than I was anticipating it to be, but it was a nice easy-drinking one as well. I’m always a fan of Cab Savs, and the Silver Ridge did not disappoint. It had a more full mouthfeel and lingered on the palate longer than the other two. And how interesting was the Yalumba! A blend of ~93% Shiraz (red grape) and 7% Viognier (white grape), it had a crisp bite and some mineral-y notes, which I would usually expect from a white. But it worked so well for this red!
Interesting tidbits about red wine:
- Red wine gets lighter in color as it ages – the opposite of white wine.
- Tannins are what give red wine structure as opposed to the acidity for whites.
- Fat content of food softens the astringency of tannins.
- Soft cheeses usually don’t pair as well with reds as they do with whites.
- Italian reds tend to be higher in acidity which helps cleanse the palate for food.
- French Burgundy = Pinot Noir.
- You should enjoy reds around 65 degrees.
I really enjoyed all of the reds, but my favorite was the Yalumba Shiraz/Viognier. We purchased a bottle with our 10% off from taking the class, and I’m looking forward to poppin’ that bottle open when the time is right.
Interesting tidbits about wine in general:
- The skin of the grape affects the deepness of the wine’s color.
- Air softens the tannins of a young wine, thus why you want to give it some time to “breathe” and open up.
- Swirling the wine also helps the wine open up by releasing some of its aroma. A large portion of tasting actually occurs through smelling.
Almost all of the wines were from California, and all were very reasonably priced – in the $9.99 – $14.99 range. Definitely a range that fits into our budget.
We finished off our night at Grunauer, a nearby Austrian/German restaurant that Jared has been raving about ever since he first tried it last Fall. I must say the ambiance was outstanding and was more than I was expecting. While my food was good and everyone enjoyed their meals (especially Adam & Jared), I don’t think Austrian food is quite my jam. You should definitely check it out, though, to switch things up and try something new!
Mackinsey snapped this jazzy pic at dinner unbeknownst to us.
I know I’ve now written you a novel, but the evening was so fantastic, I just didn’t want to leave a part out. I’d recommend purchasing any of the wines we tried (except for the Riesling – unless you like really sweet wines), and let me know if you do!
Stay tuned for the next post about our follow up wine night with our new patio set! We’re sooooo sophisticated….
Cups, Pints & Court 